Abstract：Fish is an important food source for humans owing to the delicious taste and abundant nutrients of fish meat. Spoilage and deterioration of fish meat is highly apt to occur after the death of fish, causing a considerable reduction in its edible value and great economic losses. This article provides a brief review of chemical, sensory and microbiological changes after the death of fish. The emphasis is put on recent advances and future trends in fish preservation technologies such as low-temperature, chemical treatment, enzymatic treatment and modified atmosphere packaging, aiming to provide useful information for the development and application of fish preservation technologies.
2014, Vol. 28 
